Ingredients

  • Serves 2 people
  • For the beef:

    Two 180g beef striploin

    1 tbsp low gluten soy sauce

    2 tbsp gochujang

    1 stalk spring onion, sliced

    1 ½ teaspoons corn flour

    For the sauce:

    1 tbsp oyster sauce

    60ml beef stock

    1 tsp low gluten soy sauce

    ½ tsp low gluten dark soy sauce

    2 tsp honey

    1 tsp white vinegar

    Vegetables:

    30g carrot, shredded

    20g kimchi, sliced

    20g onion, sliced

    10g garlic, sliced

    20g spring onions, in batons

    1 tsp sesame oil

    ¼ tsp sesame seeds

    1 tsp rice bran oil

Stir Fried Korean Kimchi Beef
In Partnership with
Fitthree

Stir Fried Korean Kimchi Beef

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Full of umami flavours, this quintessentially Korean dish features a combination of succulent beef strips with sweet onions, carrots, gochujang and kimchi. It’s definitely a high-protein and low-carb treat for the taste buds! The zing of kimchi and gochujang melds so well with the heavier earthy taste of stir-fried beef and the spring onions add a nice refreshing crunch at the end.
  • Easy
  • 10 min
  • 8 min
  • 10 min
  • 2 steps
  • 19 Ingredients
  • Easy
  • 2 steps
  • 19 Ingredients
  • 10 min
  • 8 min
  • 10 min

Instructions

  1. Slice & marinate the beef

    • Slice the steaks diagonally against the grain to form wide strips about ½ cm thick.
    • Mix the marinade ingredients in a large bowl, then add the beef and toss to coat well.
    • Marinate for at least 2 hours.
    Slice & marinate the beef


  2. Make the sauce and cook

    • In a medium bowl, mix the oyster sauce, beef stock, soy sauce, dark soy sauce, honey and white vinegar together.
    • Heat a frying pan over high heat, then add the oil. Add the beef, spreading it across the pan. Sear for a minute on one side, then turn, adding the onions and garlic to the pan.
    • Add the carrots, and toss, then add the kimchi.
    • Add the sauce and toss well, then remove from heat.
    Make the sauce and cook


Plate and Serve!

Dish out into your serving plate and garnish with spring onions and sesame seeds, drizzling the sesame oil over.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • For the beef:

      Two 180g beef striploin

      1 tbsp low gluten soy sauce

      2 tbsp gochujang

      1 stalk spring onion, sliced

      1 ½ teaspoons corn flour

      For the sauce:

      1 tbsp oyster sauce

      60ml beef stock

      1 tsp low gluten soy sauce

      ½ tsp low gluten dark soy sauce

      2 tsp honey

      1 tsp white vinegar

      Vegetables:

      30g carrot, shredded

      20g kimchi, sliced

      20g onion, sliced

      10g garlic, sliced

      20g spring onions, in batons

      1 tsp sesame oil

      ¼ tsp sesame seeds

      1 tsp rice bran oil

    Nutrition
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